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Paneer Tikka Salad

Serves 2


  • 1 pound paneer
  • Saunfia marinade (to coat paneer)
  • 2 ounces red and green peppers, julienned
  • 2 ounces tomato, julienned
  • 2 ounces onion, sliced
  • 1/2 ounce ginger, julienned
  • sprig cilantro, chopped
  • 2 green chiles, julienned
  • juice of 1 lemon
  • 1 teaspoon chaat masala
  • 1 teaspoon vegetable oil
  • pinch of salt
  • pinch red chili powder
  • pinch roasted cumin powder


Preheat oven to 500˚ F

  1. Cut paneer lengthwise and coat with Saunfia marinade.
  2. Cook in a 500˚F oven for 5 to 8 minutes.
  3. Remove from the oven and julienne the paneer into long, matchstick-like strips.
  4. In a large bowl, mix the raw julienned vegetables, cooked paneer, ginger, cilantro, lemon juice, oil and dry spices.

Serve the dressed salad on a bed of lettuce.

Hudson Valley Restaurant Week is back this April 8-21!